Pumpkin Roll with Creamy has become a cherished dessert in my home, especially as the leaves turn and the air turns crisp. I remember the first time I tried this delightful treat at a friend’s Thanksgiving gathering. The moment I tasted the spiced pumpkin sponge with its rich cream cheese filling, I was hooked. The flavors of cinnamon and nutmeg wafting through the kitchen are simply irresistible! This pumpkin dessert roll is not only a feast for the senses but also a crowd-pleaser that’s perfect for any fall occasion. Whether it’s Thanksgiving or just a cozy gathering, this dessert will surely impress. Let’s get cooking!
Why You’ll Love This Pumpkin Roll with Creamy
- Deliciously spiced pumpkin flavor
- Easy to make with simple ingredients
- Perfect for holiday gatherings or cozy evenings
- Great texture with a moist sponge cake
- Can be prepared in advance for convenience
- Family-friendly and kid-approved dessert
- Versatile—can be made as a Pumpkin Cake Roll or a Pumpkin Swiss Roll
Ingredients for Pumpkin Roll with Creamy
Here’s everything you need to create this delicious Pumpkin Roll with Creamy filling:
- 3 large eggs – room temperature for better mixing
- 1 cup granulated sugar – sweetens the cake
- ⅔ cup pumpkin puree – provides moisture and flavor
- 1 teaspoon vanilla extract – enhances the taste
- ¾ cup all-purpose flour – the base of your cake
- ½ teaspoon baking powder – helps the cake rise
- ½ teaspoon baking soda – additional leavening
- 1 teaspoon ground cinnamon – classic fall spice
- ½ teaspoon ground nutmeg – adds warmth
- ¼ teaspoon salt – balances the sweetness
- 8 oz cream cheese, softened – key for the creamy filling
- 6 tablespoons unsalted butter, softened – adds richness
- 1 cup powdered sugar – for sweetness in the filling
- 1 teaspoon vanilla extract – for the filling
- ¼ cup powdered sugar – for dusting the towel
How to Make Pumpkin Roll with Creamy
- Step 1: Preheat your oven to 375°F (190°C). Line a 10×15 jelly roll pan with parchment paper and lightly grease it.
- Step 2: Lay a clean kitchen towel flat and dust it generously with powdered sugar.
- Step 3: In a bowl, beat the eggs and granulated sugar until light and fluffy. Add the pumpkin puree and vanilla extract.
- Step 4: In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Step 5: Gradually stir the dry ingredients into the wet mixture until just combined.
- Step 6: Pour the batter into the prepared pan and spread it evenly.
- Step 7: Bake for 13 to 15 minutes, or until the cake springs back when touched.
- Step 8: Remove from the oven and immediately invert the cake onto the sugared towel.
- Step 9: Carefully peel off the parchment and roll the cake up with the towel. Let it cool completely.
- Step 10: For the filling, beat the cream cheese, butter, vanilla, and powdered sugar until fluffy.
- Step 11: Unroll the cooled cake, spread the filling evenly, and re-roll without the towel.
- Step 12: Wrap the roll in plastic and chill for at least 1 hour.
- Step 13: Dust with powdered sugar before slicing and serving.
Pro Tips for the Best Pumpkin Roll with Creamy
These tricks guarantee success every time:
- Use fresh ingredients for the best flavor.
- Don’t overbake; the cake should be moist.
- Let it cool completely before adding the filling to avoid melting.
What’s the secret to perfect Pumpkin Roll with Creamy?
The key is to roll the cake while it’s warm. This prevents cracking later on and ensures a beautiful shape as it cools.
Can I make Pumpkin Roll with Creamy ahead of time?
Yes! You can prepare the roll a day in advance and store it in the refrigerator. Just wrap it tightly to keep it fresh.
How do I avoid common mistakes with Pumpkin Roll with Creamy?
Be careful not to overmix your batter, as this can lead to a dense cake. Also, ensure your oven temperature is accurate for the best results.
Best Ways to Serve Pumpkin Roll with Creamy
This delightful Pumpkin Roll with Creamy can be served as a standalone dessert or paired with a dollop of whipped cream. Consider serving it alongside a warm cup of coffee or tea for a cozy treat. It also pairs beautifully with autumn spices like cinnamon or nutmeg sprinkled on top.
Nutrition Facts for Pumpkin Roll with Creamy
Per serving (recipe serves 10):
- Calories: 270
- Protein: 3g
- Fat: 14g
- Carbohydrates: 32g
- Fiber: 1g
- Sugar: 18g
- Sodium: 200mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Pumpkin Roll with Creamy
To store your Pumpkin Roll with Creamy, let it cool completely, then wrap it tightly in plastic wrap. It can be kept in the refrigerator for 3-4 days or frozen for up to 3 months. When ready to serve, thaw in the refrigerator overnight and slice as desired. A quick reheat in the microwave for a few seconds is perfect if you enjoy it warm!
Frequently Asked Questions About Pumpkin Roll with Creamy
Can I freeze Pumpkin Roll with Creamy?
Absolutely! Wrap it tightly in plastic wrap, then foil. It can last in the freezer for about 3 months. Thaw it in the fridge overnight before serving.
What can I use instead of cream cheese?
You can substitute with mascarpone cheese or a dairy-free cream cheese alternative for a different flavor profile.
How do I make my Pumpkin Roll more festive?
Consider adding chopped nuts or cranberries to the filling for added texture and flavor. A sprinkle of cinnamon on top can also enhance its appearance.
Can I use homemade pumpkin puree?
Yes, homemade pumpkin puree works wonderfully! Just ensure it’s well-drained to avoid excess moisture in the cake.
Print
Classic Pumpkin Roll with Creamy Filling Delight
- Total Time: 1 hour 35 minutes
- Yield: Serves 10 1x
- Diet: Vegetarian
Description
Classic Pumpkin Roll with Creamy Filling is the ultimate fall dessert. Made with spiced pumpkin sponge cake and a rich cream cheese filling, it’s an easy yet stunning dessert for holidays or cozy gatherings.
Ingredients
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup pumpkin puree
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 8 oz cream cheese, softened
- 6 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup powdered sugar (for dusting towel)
Instructions
- Preheat oven to 375°F. Line a 10×15 jelly roll pan with parchment paper and lightly grease.
- Lay a clean kitchen towel flat and dust it generously with powdered sugar.
- In a bowl, beat eggs and granulated sugar until light and fluffy. Add pumpkin puree and vanilla extract.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually stir dry ingredients into the wet mixture until combined.
- Pour batter into the prepared pan and spread evenly.
- Bake for 13 to 15 minutes or until cake springs back when touched.
- Remove from oven and immediately invert cake onto the sugared towel.
- Carefully peel off parchment and roll the cake up with the towel. Let it cool completely.
- For the filling, beat cream cheese, butter, vanilla, and powdered sugar until fluffy.
- Unroll the cooled cake, spread filling evenly, and re-roll without the towel.
- Wrap the roll in plastic and chill for at least 1 hour.
- Dust with powdered sugar before slicing and serving.
Notes
- Perfect for Thanksgiving or anytime you’re craving pumpkin treats.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 18g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
